This savory turnip cake (sometimes called radish) lo bak go is a very traditional dish often served at dim sum houses, and when I was a kid, it always showed up on the table on Chinese New Year’s Day. As a result, it’s been etched in my mind as a wonderfully delicious tradition.
Having sampled versions of turnip cake (or lo bak go, as it’s known in Cantonese) at many dim sum restaurants over the years, I’ve come to the conclusion that they can’t be compared to our homemade recipe. The restaurants definitely skimp on the filling ingredients, including the star of the dish, the Chinese turnip. Most of what you get is rice flour and starch.
To be fair, I do have to say that adding fewer filling ingredients makes the restaurant versions much smoother–almost like pudding, if you like that consistency. Also, the Chinese turnip is a very pungent vegetable that definitely falls into the love it or hate it category. For better or worse, everyone in the house will know when you’re cooking Chinese turnip!
The Chinese turnip, or lo bak, is a long, white vegetable with a green top. I’ve always been confused by this, but I believe they’re interchangeable with Japanese daikon radishes (they could very well be the same vegetable!). When choosing your turnip/radish, make sure they’re heavy. This means they have a high water content, which is an indication that they haven’t been sitting around too long. A good sized one is generally about 20 ounces, which is what this recipe calls for.
Read more about this Chinese radish or turnip and others on our Asian Beans, Mushrooms and Root Vegetables ingredients page.
My sister Ginny is an expert at carrying on the family turnip cake tradition, and this recipe is adapted from the version she makes. She emphasizes that you should be able to clearly see and taste the turnip, and I wholeheartedly agree with her stance. You can certainly make adjustments to the recipe…including the amount of sausage, turnip, mushrooms and scallion you add. You can also easily make this a vegetarian/vegan dish by eliminating the shrimp and sausage, and substituting a different dipping sauce for the oyster sauce.
On with the recipe! You’ll need:
- 1 Chinese turnip/daikon radish (about 20 oz.), grated
- 1 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon dried shrimp, washed, soaked and chopped
- 3-5 dried Chinese black mushrooms, washed, soaked, and chopped
- 1 Chinese sausage, diced
- 1 scallion, chopped
- 1 cup rice flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon sugar
- white pepper, to taste
- Oyster sauce for dipping (optional)
Grate the turnip. We just used the largest holes on a box grater.
Add grated turnip and 1 cup water to a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have 3/4 to 1 cup of liquid left in the pan with the radish but don’t worry about measuring it. Pour everything (including the liquid) into a large mixing bowl to cool.
Heat your pan over medium heat and add a two tablespoons oil. Add the dried shrimp, mushrooms, and sausage and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid.
Mix well until the dry ingredients are well-incorporated.
Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. Mix well and let sit for about 15 minutes.
Give the batter a final stir and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.
Remove the pan from the steamer and let your turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.
Use a sharp knife dipped in water to slice ½-inch thick pieces. I know people who’d enjoy it just like that, but most people pan-fry them first. Add a couple tablespoons oil to a non-stick or seasoned cast iron pan over medium-low heat. Fry the cakes on both sides until golden and crispy. Serve with oyster sauce!
Tip: You can also make this turnip cake in advance, refrigerate it in the loaf pan, and slice/fry later. If you’ve refrigerated turnip cakes that you’ve already fried, the best way to reheat them is in a pan. When reheating, heat the pan over medium heat and add a tablespoon of oil. Place the cakes in the pan, immediately add a couple tablespoons of water, and cover. Remove the cover when the water has evaporated, flip, and brown the other side.
Serve with hot chili oil or oyster sauce on the side.
- 1 Chinese turnip/daikon radish (about 20 oz.), grated
- 1 cup water
- oil
- 1 tablespoon dried shrimp, washed, soaked and chopped
- 3-5 dried Chinese black mushrooms, washed, soaked, and chopped
- 1 Chinese sausage, diced
- 1 scallion, chopped
- 1 cup rice flour (130 grams)
- 1 tablespoon cornstarch (8 grams)
- ½ teaspoon salt
- ½ teaspoon sugar
- white pepper, to taste
- Oyster sauce for dipping (optional)
- Add grated turnip and 1 cup water to a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have ¾ to 1 cup liquid left in the pan with the radish but don't worry about measuring it. Pour everything (including the liquid) into a large mixing bowl to cool.
- Heat your pan over medium heat and add a couple tablespoons oil. Add the shrimp, mushrooms, and sausage and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
- Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. Mix well and let sit for about 15 minutes.
- Give the batter a final stir and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.
- Remove the pan from the steamer and let your turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.
- Use a sharp knife dipped in water to slice ½-inch thick pieces. I know people who'd enjoy it just like that, but most people pan-fry them first. Add a couple tablespoons oil to a non-stick or seasoned cast iron pan over medium-low heat. Fry the cakes on both sides until golden and crispy. Serve with oyster sauce!
- Tip: You can also make this cake in advance, refrigerate it in the loaf pan, and slice/fry later. If you've refrigerated turnip cakes that you've already fried, the best way to reheat them is in the pan.
- When reheating, heat the pan over medium heat and add a tablespoon of oil. Place the cakes in the pan, immediately add a couple tablespoons of water, and cover. Remove the cover when the water has evaporated, flip, and brown the other side.
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I’ve never commented on a food blog before, but I have to say that this recipe is stellar. Came here looking for a turnip cake recipe (the ones in the restaurants near me are just so-so) and this one is a hands-down winner. I load it up with stuff, probably twice what the recipe calls for, but it still turns out fab. I might even try a non-Chinese one using chanterelles, leeks, and pancetta soon. The rice flour is a great canvas for improvisation! Thanks for this!
Good day to you, Bill. Is the 20 ounces of daikon radish the weight on a kitchen scale or the measurements in a measuring cup? I’m looking forward to trying your recipe because I haven’t had Turnip Cake in so long (my local dim sum restaurant went out of business). Happy Cooking.
Kind regards,
Katherine
Hi Katherine, 20 ounces is the weight on a kitchen scale. Our homemade version is a bit denser and uses more filling than most all restaurant versions, but I’m sure you will enjoy it!
I made this for the first time last week and it was a real hit! A hit with me because it was SO simple to make and the taste was excellent.
I made another today and am sure it will be a ‘hit’ again..
Thanks for sharing the recipe.
Hi Aleena, this lo bak go is always a hit at our house – glad you enjoyed it!
Yum! I am definitely trying this recipe! Could I use Mochiko (sweet rice flour) instead of rice flour? I have some leftover from making mochi. :)
Hi M, Rice flour is what you need for this recipe. Sweet rice flour will have a more chewy effect on the texture, and I have not tried it.
Was craving for Tuan tuan’s fried turnip cake and was looking for a recipe. Tried this today and my husband loved it! I just added xo sauce after frying :) thank you for the recipe!
Hi Diane, Xo sauce is a great add-on condiment! If you like it, try Kaitlin’s homemade recipe: https://thewoksoflife.com/2016/10/xo-sauce-recipe/
What size pan did you use?
Hi Linda, we used a 5 x 9 x 3 inch deep loaf pan. I have also used the 2-inch deep 6×8 inch rectangular foil pans (also called 2 1/4 lb pans) you find at the dollar store, and they work great also.
I have people with a seafood allergy so the shrimp cannot be included. Is it worth substituting? What would be your suggestion? I can’t wait to try this.
Hi skeena69, I would suggest just leaving out the dried shrimp. Happy cooking!
Thank you for the recipe it should be consistent. My recipe called for soaking and grinding the rice to make this which made it even more labor intensive.
You’re welcome Maureen! I will add more details to make the recipe more consistent for people (see comment below). One thing I have to say about using rice rather than flour is that the cake does come out smoother and less firm, so it is a personal preference.
Thanks for your comment and support. Hope you keep cooking with us!
I saw this recipe on my way to the chinese supermarket and just had to get all the ingredients! I have a question though after reading some comments – to avoid an overly wet mixture wholeness steaming (using electric steamer), would it be best to line the pan with cling film and cover the top when steaming to stop water from entering? I will try making this tonight! ????
Hi Shirley, I think you just need to control the temperature in the steamer. I have heard of people using cloths and such to catch condensation, but I have never had to do it. We have had many people make this with good results. Admittedly, the recipe as written does have potential variations in the amount of liquid in the batter and I hope to re-test that. In the meantime, let me know how yours turns out.
Hi Bill,
I ended up using tin foil to cover the loaf pan as I cannot control the intensity of the electric steamer – the turnip cake turned out great!
As for others saying they had quite a wet mixture, I believe it has to do with the temperature of the radish and water when adding dry ingredients; I let mine cool to room temperature and no amount of extra flour would would get rid of the puddle of water. As cornflour usually thickens with heat, I decided to put the mixture back on low heat and got the right consistency very quickly! Next time I won’t need to add all the extra flour ????
Thanks for the awesome recipes and Gong Hei Fat Choi to you all in advance!
Thanks Shirley for sharing your experience! I made 4 batches of the recipe one day before CNY 2018, following the recipe exactly as I had written it years ago. I got the expected results and frankly, it was no surprise! I will be updating our recipe with weight measurements and some clarifying directions soon, since I finally recorded them this time around. I tried a batch adding the dry ingredients. 1) after the turnip and filling cooled to a tepid temperature – still slightly warm and 2) one batch while the ingredients were still a bit hot (not boiling) – giving off a little bit of steam, and got the same results. What I did notice is that when I steamed at a higher temperature, water did build up on top of the cake, and I did have to pour some off. That said, I simply let the cake cool off on the counter and it firmed up and was fine.
Gong Hei Fat Choi to you and your family also!
Mine came out really mushy and sticky. Do you know what I did wrong?
Hi Lily, it is likely that you may have had a little too much liquid in the batter or that the water in the steamer was boiling too vigorously. This would cause water on the cover (from condensation) to drip on the cake, making it too wet. The batter should not be watery. It should be pretty thick, and the steaming heat should be turned down to a slow boil or high simmer after the water starts boiling, just so there is good steam. Hope that helps!
Hi ..i really love turnup cake and i made a way to big batch tonight! Do you think i can put it in the freezer?
If not how many days i can keet it in the fridg?
Thanks
Hi Marie, this lo bak go does not freeze well. It gets crumbly, so it’s best to make it fresh and eat it within a week.
We’ve used this recipe a few times now, and I have to say that it is *almost* as good as my mum’s recipe ;¬)
We have successfully frozen ours and I have not noticed the “crumbly” effect you mentioned. We just steamed it, gorged ourselves until bursting, then sliced up the remaining cake (which was steamed but not fried) and put it in plastic freezer boxes until the urge to eat more returned. We found the defrosted ones just as good as the fresh.
Hi Warren, glad you liked it! I think the problem with it being crumbly happens if it’s frozen too long, but we never have that problem either :)
I made a double recipe for this today and the results were amazing. I got out the food processor and let it do most of the work.
I used 3 V. Large Daikons, 1 pkg of chopped lop cheong, 2 grated white onions, 1# ground pork, 1/2 C leftover char sui, some preserved vegetables, 10 dried mushrooms (recon and chopped in the food processor), 3″ ginger, 1T fresh garlic. 1# Rice flour, 1/2C cornstarch.
For the liquid, I used the liquid from the mushrooms and lop cheong to make the slurry.
I would love to use my instant pot for this, but I haven’t found the right time/pressure for it yet! I used the bamboo steamer and did 4 batches.
I found some 8″ round silicone cake pans at Daiso for $1.50/ea. They were perfect for this!
The color of mine is substantially darker than the traditional white (Dimsum) ones due to the high amount of meat/mushroom in this. My family loves these.
As for freezing…I don’t recommend it. They get crumbly and won’t stay together. Just vacuum seal each individual ‘cake’ and keep in the fridge for up to a month.
In my family, they don’t last too long! We like them with chili oil/oyster sauce for dipping.
Very time consuming recipe but worth every minute when you taste how rich these are.
I call them my ‘clean out the fridge’ Lo Bak Go, as you can add whatever you want to these.
Hi Texas2step, thanks for sharing your experience with us all. It disappears quickly in our house too and never gets to the freezer :)
I have no way to steam a large pan, so I decided to try baking this. I set the oven to 275 F, poured the mixture (I made 3/4 of the recipe since I only had 15 oz of daikon on hand) into a pyrex pie plate and then tightly sealed the top with aluminum foil to prevent it from drying out and baked it for about an hour. It turned out pretty well!
Nice Steven and thanks for sharing that!
Hi Judy:
I actually had enough daikon to make 3 batches of cake. They all turned out perfectly. We ate one and froze the rest. Tasted just like the ones my Mom used to make. Thank you for your recipe and tips.
Looking for a another new recipe of yours to try. Cheers, Jannie
Hooray Jannie, nice job!
Hi Judy:
I want to make two cakes. Do you think I should double the recipe or make 2 separate batches?
Thanks, Jannie
Hi Jannie, you can double the recipe.
Hi Judy:
thanks for the quick reply, I will be making it tomorrow. Do you think I could add 5 spice powder to the recipe? I think my Mom used to add that to it.
PS I love your recipes, and following you on Pinterest.
Hi Jannie, I would not include five spice powder, as it can be overpowering. If you must, add only a pinch.
Do I buy a 20 oz. daikon and then grate it? or measure grated daikon in a measuring cup to equal 20 oz?
Hi Jannie, I would weigh the daikon, and then grate :-)
Hello, I just tried this yesterday. It tasted great but I have these 2 questions:
1) in the receipe there was 1 cup of water but I couldn’t find it in the steps. Where did the water go?
2) my radish cake turned out a bit bitter. Do you think it’s because the qualify of the radish?
Thanks!
Alice
Hi Alice, 1 cup of water is added to the radish when cooking it. Sometimes you do get a bitter radish/turnip and I do think it is related to the quality or freshness. We give a few tips on how to select them in the post and our ingredients page but the best way to ensure freshness is to buy them from a busy market. Happy cooking!
Thank you for sharing this great recipe! I just tried it today and it turned out so delicious :) I used Pancetta instead of the sausage since I did not have any.
Hi Mandy, good idea to substitute the pancetta!
Thanks for this thorough recipe!
I used 20 oz graded red beets instead of turnips and followed your recipe step by step, paying attention to your pictures to check the texture of mine. It turned out to be a great hit! Kids loved it too. The red beets color made it even more festive! I can’t wait to make it again, maybe using golden beets or turnips next time :)
Hi Lisa, Great idea! I have been trying different root vegetables. Have not tried a beet yet, but definitely sounds great!
I didn’t have any of the ingredients on hand but was craving this dish. Made it using following substitutions and it was good.
1. Regular radish for daemon radish
2. Whole honey ham cubed for Chinese sausage
3. Gluten free flour instead of rice flour
4. Canned mushrooms instead of Chinese mushrooms
5. Onions instead of scallions
This turned out actually pretty good and reminiscent although noticeably different than the original recipe. If you’re looking for a Canadian interpretation of radish cake you can do it my way, but better to follow the recipe.
Hi Allan, you win the prize for creative substitutions lol! Glad it still turned out tasty :)
Thank you, Bill!
I remember eating this in Taipei for breakfast one day, but whereas they were more like a silky pudding consistency, your recipe provides something altogether more tasty and satisfying.
We grew daikon this summer in our vegetable garden, and you’ve given me a few great ways to cook them, so thanks again, I can’t begin to tell you how great I think this blog is!
Hi david, you’re right that most restaurants make a silkier version with far fewer yummy ingredients! Awesome that you grow daikon in your garden – one of my favorite simple dishes is simply cooking chunks of daikon in chicken broth until soft with a handful of chopped scallions. Hope you continue to try our recipes and keep those comments coming!
I just made this and it turned out great. It’s a little time consuming to make but worth it. You can tell the difference between restaurant or store bought. Restaurants these days are really cutting back on ingredients and hardly put any shrimp or sausage. If you want something filling I would definitely make your own.
Hi Cindy, you are so right. Restaurant versions seem only to be made of rice flour and very little of everything else! Best to make at home and experiment with the recipe to make it at the consistency (soft – more liquid or hard – less liquid) and amount of “fillings” you like. Happy cooking!
Hello! Making this recipe as I type. I have an Instant Pot (electric pressure cooker) and was wondering if you have any experience of using one of these for cooking this…? 5* rating for an easy recipe! Hope it tastes good :-)
Hi Chivon,
I have not used an instant pot yet, but I can tell you this lo bak go is excellent!
Hi Bill,
I had some daikon from my garden so I made the turnip cake following your recipe. It’s the BEST. Everything was just perfect, not too much of anything. Thank you so much for sharing this recipe.
All of you are wonderful to create this blog. I am so HAPPY that I found this website.
As I am writing this, I am actually making the 20 minutes congee. Love it too.
Hi Deborah, glad you found us too – keep up the great cooking!
Thank you this was the most straightforward and easily described I just made some & it turned out wonderful! I know we will enjoy!
Happy to hear that Nazie! It really is pretty straightforward and you will get even better at making it so keep on cooking!
So I tried to make this, and I tried to improvise a wok as a steamer (but no lid, had to use foil)…and it came out very melted…is this because of improper steaming?
Flavors are on point!
Thanks!
Hi Randy, from your description, it sounds like water got into the batter, which can happen if the water is boiling too furiously, and you don’t have enough height for the dish that you might get from a steamer rack. Save a small short metal can, remove the top and bottom (if possible safely––a can opener works), and use that as a steamer rack in a pinch. 2 bamboo chopsticks placed in the wok will also work to support your dish for a wok steamer setup. Happy cooking!
Tried this out for the first time yesterday, very much in the spirit of adventure. I have enjoyed eating this in a number of good Chinese restaurants and thought it would probably be too complicated to make at home. I am pleased to say it was almost perfect. Fried it as suggested, but added a little XO sauce and some lightly stir-fried vegetables. I’m wondering whether it would freeze well? If so, I’ll make two next time and put one on the freezer. Many thanks.
Hi Joan, nice job! Thanks for sharing and showing others that it’s not so hard at all! These cakes do freeze ok, but sometimes they get a bit crumbly after freezing, especially if they have been frozen for a long time. Happy cooking!
I made this a few times and every time it came out really tasty, BUT it’s never really cuts in such a beautiful smooth way like in your pictures. i tried a few things (switch to a different knife, to cook it for a bit longer), but didn’t manage the same effect.
What should I do?
(btw, i also tried this recipe once with regular turnip, which was too pungent, and once with carrot, which was nice, and it came out tasty as well, but still the same issue as before.
Hi Dor, the turnip cake does tend to stick to your knife when cutting. Try rinsing your knife with warm water before slicing. Also refrigerating and cutting cold slices (rather than warm and fresh) should also help. Happy cooking!
I just harvested my own big juicy beautiful daikons and will make this recipe for the first time tonight. I assume that mine will be a lot juicier than ones that have been in a shop, so I’ll remove some of the juice and return it until I get the consistency in the pictures. I look forward to eating it! :)
Hi Colby, I envy you! We will have to try growing daikon this spring but it seems that we never get good results from our garden for any root veggies.
Made this tonight in my Beijing kitchen. Glorious recipe, quite a revelation to we who only ate it in restaurants, before!
Hi Jesse, excellent to hear, as this dish is quite hard to find in Beijing!
I now see where I went wrong. I added the water to the rice flour & starch and then mixed it in. It was ok but a bit too ‘puddingy’. I’ll certainly try a vegetarian mix again using your recipe. I have only used the Singapore style one before.
Hi Paul, Hope it turns out right for you next time!
Made this tonight. Hubby asked, “where has this been for the last 10 years”?
Tastes just like how my mom used to make it when I was little, but I was never able to re-create until now.
THANK YOU!
Hi Ariel, You’re welcome and please enjoy!
How do you steam such a large dish? In the oven, covered and placed in another pan that has water in it?
Hi Nancy, the best way to steam it is to use a metal steamer. If you don’t have a metal steamer, then a simple setup to use would be a large covered pot with about 2 inches of water and a steaming rack. Place the heatproof loaf or cake pan on the steaming rack inside the pot, cover it and bring the water in the pot to a slow boil. Check our cooking tools page for steaming tools to see the equipment and options.
Hi there!
How many slices does this recipe make?
Why size pan?
Hi STWN, we used a 9 inch loaf pan and we got about a dozen slices, unless you like your slices really thick.
Question: are you supposed to drain out the water from the radish at any point in time? My simmered radish seems to produce much more liquid than needed. After adding all the flour and cornstarch and panfried ingredients, the mixture seems pretty watery too. Is this normal?
Hi Cobi, I just made two batches yesterday (for CNY) so I know. The final mixture should be somewhat wet. Take a look at the photos in the post, especially the two photos before the photo of the mixture in glass pan. There is a bit of visible liquid. But if you feel your mixture is too wet, add a bit more rice flour. Good luck!
Thanks! Last night’s turned out a little harder than normal but still tasted great! Am making another batch as we speak and the mixture looks better than yesterday’s. Fingers crossed, thank you! :)
Lovely! Hope it turned out nicely! Happy New Year!
I have been making this cake for 10 lunar new years now but sadly I never had a proper recipe. It makes me quite relieve now that finally I can have a recipe to refer to. I’ll be making this cake tomorrow and friday and hopefully it will be a success.
*Since we don’t usually put mushrooms in our cake, so I’ll just skip the mushroom.
Thank you for this recipe!
Hi Rosalia, You’re welcome and hope you like it!
It was challenging to figure out how to set up steaming since I don’t have a steamer. I ended up doubling the recipe and the mixture fit perfectly into a 7-cup round Pyrex which could sit on a wire stand placed in my largest stockpot. It worked out great. My family loved the turnip cake! Good thing I doubled it. Gonna make more for CNY. Many thanks for a tasty recipe!!
Hi Jen,
I love it when home cooks improvise at home. This lo bak go is a favorite anytime during the year but especially good for CNY. Nice job, Happy Lunar New Year and glad to have you cooking with us!
What kind of loaf pan did you use? What size? Thanks!
Hi Elaine, I used a 1.5 quart pyrex loaf pan but any 9×5 inch loaf pan will also do. If you want it to cook a bit faster and don’t mind smaller slices, you can use a square or round cake pan. Happy cooking!
Did you cover the pans with foil when steaming?
Hi Elaine, No, covering when steaming is not necessary and may even impede cooking.
Just made this for the family. Had to modify it as we have fussy little eaters. First batch did not have any lapcheong or mushrooms and second batch had no mushroom and we replaced lapcheong with chorizo. Divine for the adults!
Nice going to improvise for the kids!
Thank you for this recipe! My toddlers love this at dim sum so I am excited to make this at home for them. I did it in my instant pot (electric pressure cooker) in a bundt pan and it came out perfectly, like a savory jelly cake ;)
I’m going to whip up a couple of batches to freeze so we can have them between dim sum visits!
You’re welcome, Michelle. Thanks for sharing your experience using the pressure cooker. I have not tried steaming with a pressure cooker, but it sounds like it worked beautifully!
How long did you cook it in the pressure cooker? I’d love to try this method!
I used the recipe and it was fantastic. It looked beautiful and was delicious. Thanks
You’re welcome Karen!
Looks,sounds wonderful. I am making this for my daughters birthday which is Dec.25.Am looking forward to reading more of The Woks of Life blog. Thank you.
Hi Elaine, Happy birthday to your daughter and hope you both enjoy the recipe!
I love turnip cakes however I never added anything on them, just plain daikon radish with water and rice. This looks so good! I’ll definitely add dried shrimp and mushrooms the next time I make them! Thanks for the idea!
Hi Levina, using just daikon is a great way to enjoy the flavor of daikon or Chinese turnip, but the extra added ingredients are really delicious ;-)
Have this in the restaurant as Dimsum fried with Ok sauce Peppers onions and some kind of chewy dried veg .it tastes really nice this way Ben looking for a recipe so can get all the ingredients . And ideas? ty
Hi Linda, I am not sure what you are describing – can you send me a picture at [email protected]?
Look so good… will definitely give it a try! In Singapore, we use this type of daikon “cake” to make “fried “carrot” cake (but without carrots).
Hi Lucky,
I actually think carrot would work nicely with this recipe! You’ve got me thinking now :)
Can this be baked
Hi Lakshmi, This turnip cake really needs to be steamed. Baking will dry it out and will not taste right.
I think Lakshmi is asking if the turnip cake can be baked (or broiled) instead of fried *after* it is steamed, although I could be wrong.
Hi Lee, thanks for your comment – If the question is about reheating, then pan frying is the best and most convenient way to go. Baking and broiling for reheating would dry them out too much.
Hello~ thank you for your recipe!
I wonder about using loaf pan.
If i don’t have any loaf pan, how could i cook the mixture?
And if i have(made of steel), is it possible to put it in the steamer?)
One more thing, do you know how to use an oven to cook it?
Please give me a comment!
Thank you so much again!
Hi Jihye hah, you can steam the mixture in a shallow cake pan or baking dish. Both steel or glass will work in the steamer. I don’t recommend using an oven since it will dry out and not taste right at all. Hope that helps!
I am making this tonight.Sounds delicious.Can I freeze any that’s left over or should I not fry then can I freeze ? None of my friend in Sydney have ever heard of turnip or radish cake so am really looking forward to trying it out.They all know what our radishes are like they are little round and red,have the same taste as yours but we use them in salad.I am just waiting to see the look on their faces.
Hi Jenny, freeze the leftovers whole. When you are ready to eat it again: defrost, cut and pan-fry with a little bit of oil. It’s that simple!
Hello I can’t tolerate animal protien due to allergies can u suggest a good substitute for shrip and sausage
Hi Aditi, I think carrot is a great substitute!
Fantastic recipe! Made it this weekend for the first time… My husband and the kids love it! Next time I will add peanuts and might have to find a substitute for the dried shrimp…. Any suggestion?
Hi Marbs, Dried shrimp has its own unique flavor, so I can’t think of a good substitute at the moment. Let us know if you are successful trying a substitute ;-)
What type of steamer are you using?
Hi Lee, It is the metal steamer in the steaming tools section of our cooking tools page HERE. You can also use your wok and a steaming rack as well.
how many gram is one cup of rice flour?
Hi Ice, about 160 grams.
I am looking for a similar cake recipe but made with black eyed peas. Anyone have one?
Bill,
I’ve made this 3 or 4 times in the past month and I love it.. I usually substitute regular diced shrimp for the salted shrimp, as I haven’t had the time to pick up the salted shrimp from Asian Market yet.
The last 2 times, i doubled up the recipe to make a bigger loaf. last time, it came out fine, however this time the Lo Bak Go came out a little more mushy/pasty, so it is harder to slice. I had a feeling this was going to happen, because when I transferred mixture to the loaf pan, it was more pasty than usual. I was hoping it would firm up during the steaming process.
Any idea why this occurred? Do you think I’ve used too much flour? Do you think if I left it in the steamer longer it would firm up more? I used the same cooking time, but was thinking maybe I should have left it in the steamer longer, to make up for the greater volume.
Any thoughts on this?
thanks,
George
Hi George, It may be because your cake was a little too thick after doubling the recipe? Using a larger pan to make a less thick cake and perhaps steaming longer may be the solution. Also, watch the amount of liquid and cornstarch as too much of either may result in a sticky/pasty cake.
Hmm..wonder if it’s the amount of juice in the radish or type affecting it.
Good point Alice, could be that there is excess liquid from the turnips…making the batter a little too wet!
Thanks for the detailed recipe! I’m a visual person so all the photos helped a great deal. Can’t wait to try it out!
Hi Nueyer, You’re welcome and hope you like it!
I’ve made this several times since Chinese New Year. So easy and delicious. Thanks!
You’re welcome Cyndi!
This is pretty much the best recipe I’ve seen for turnip cake. My friend Julie’s mom used to make them for me because while I am not Chinese , I am crazy about Chinese food. The first time we went to dim sum she was shocked that I got down with the chicken feet. (so good) I was immediately family and her mom treated me like a daughter. “How are your grades? Hm?” ” Why you’re not married yet?”
Her mom passed on without giving me the recipe (although she gave me the recipe for winter melon soup), so I’m actually crying a little right now.
You may think it’s just a recipe, but to me it’s a beautiful reminder of my bestie’s mom– the best cook ever. Thank you so much!
Hi Pat,
Thanks for the complement and hope that is speaking from your making it ;-) What a great story – thanks for sharing it!
Hi is there any substitute for rice flour? I’m allergic to rice so I’m looking for something else.
Hi Binny, I don’t know of any substitute for the rice flour for this particular recipe but if you do find something, let us know!
i made some of these last night for the first time.. came out great!
FWIW, Here’s notes from my first attempt:
I’m pretty sure my daikon was larger than 20 oz, but i just added a little more of each of the ingredients.. So that they looked about the right ratio…
I substituted chopped frozen shrimp for the small salted ones.. It was difficult to estimate when there was 3/4 cup of liquid left in the cooking turnip.. I just sort of guessed and then added more a little more flour and cornstarch until the batter had a wet & pasty consistency..
Make sure its completely cooled down before frying.. for me 30 minutes wasn’t enough. even though it came out of the loaf pan in one piece it was still a little to soft to fry. I was able to do it, but the consistency was softer than it should be. After another 30 minutes it was completely cooled and much firmer and fried up perfectly.
Hi George, Thanks for sharing your experience!
My first attempt…added some 1cm cube raddish….very tasty…thanks for sharing
Hi Jotong, Good idea on using the cubed radish to add extra radish flavor!
What can I substitute to make them vegetarian? Thanks
Hi Thomas, I would recommend that you use more fresh or dried black mushrooms in place of the sausage and the shrimp. You can check them out on our Chinese Dried and Preserved ingredients page or the Asian Vegetables page. You can also add some fresh shredded carrots as well. Happy cooking!
you could also add chopped Chinese Water Chestnuts in place of the shrimp and sausage.
I noticed Christine’s food blog uses salted radish too.
Can the lo bak go be kept frozen and then reheated on a later date? I want to make it in bulk and store them in the freezer. It is a bit difficult to prepare lo bak go on a regular basis with young children in the house who need lots of attention.
Hi Cathy, yes! Make your life easier by cutting them into rectangles, freezing them on a sheet pan, and then putting them into a zip lock for easy frying later. Cheers!
Hi Cathy, I totally understand and empathize with you as young children can be a real handful! The turnip cake can be frozen whole but be sure to seal it tightly so it doesn’t dry out and try to have it within a month.
Thanks for this easy to follow recipe. I made this for the first time and my Mom who is always asking for this dish was very impressed by it. Up until now I was only able to get her the dim sum version of it but this is so much better. I didn’t have any dried shrimp so I used an extra sausage. Can’t wait to make this again.
Wow, Jean, love the part about impressing your mother. I know how difficult it is to impress mothers. I am a mother, I know! hehehehe
I tried this cake before with coconut milk/cream in lieu of water and it was so good. I tried different recipes before but the cake was always wet. Will try this recipe with coconut. Thanks for sharing.
Hi Ohmai, That’s an interesting twist! Let us know how it turns out!
I am so glad I found your blog. I love Chinese food. My question for these cakes is, can you use regular type turnips? A friend of mine raises them every year, and this year had a bumper crop. She has been giving me a lot of them and have been looking for a different way to fix them! Thank you for the wonderful recipes and ways of finding the ingredients!
Hi Judy, We have not tried regular turnips but I am sure they would work. Let us know how it turns out after you try it!
Hi ! I have a question regarding the procedure, is there such a thing as over-steaming the turnip cake? The reason I asked is that I was checking it by sticking a chopstick through it ( read that somewhere) and it said that it will be done once the chopstick came out clean. However, it took me 1 1/2 hours before this result happened and I found the cake too dry and the texture of the turnips were lost.
Help! Your inputs in the previous comments were really insightful and wanted to hear your opinion on this particular matter. Thanks!
Hi Marge,
Your experience sounds a little strange. I have used the chopstick method before, and the turnip cake is sometimes a little bit gooey, so the chopstick does not always come out completely clean even though it is done. It’s the reason why I did not mention this method, but rather went with the steam time. I think using both the cooking time and the chopstick method as two data points is good, but I would not let the cake steam for more than an hour max.
Hi,
I tried making this recipe and the flavor was good but the texture was super sticky. We followed the flour to daikon ratio but it didn’t work. Maybe we steamed it wrong? Please advise. It ended being a goo :(
Hi Jacqueline, see my answer to your first comment but I also wanted to add a point about steaming. You want the steamer to be hot and steamy but not to the point where there is a huge rolling boil, because that will produce a lot of condensation on your wok or steamer lid and additional water will drip onto your cake. This could be the reason for the stickiness.
Hi, I tried to make this and the flavor was good but the texture was sticky and goo. We followed the recipe to the tee and we don’t know what went wrong. Can u advise us? Is it the steaming? We also followed the flour to radish ratio. Thank you!!!
Hi Jacqueline, It sounds like your batter is too watery. There is some room for error in the recipe since the directions do require reducing the liquid. If you look at the picture where we put in the sausage, you can see a little bit of excess liquid, but after everything is mixed in the next two pictures in the bowl and in the final loaf pan, you can see no standing liquid at all. If the batter seems loose and yours definitely was if it came out gooey and sticky, then you must add a little more rice four. You should remember how yours was before you steamed it so when you make it again and it turns out the same consistency, add a little bit more rice flour, but not too much. I think a rock hard dry cake is worse than a soft and gooey one. I know this is a little bit vague but it takes some practice to tell what the consistency should be. Radishes have different amounts of water in them so it is not an exact science. Hope this helps you for next time.
Made this twice now, and both times it’s come out more gooey than sliceable. The second time I only used 3/4 cup of water and really cooked to reduce the water content prior to mixing with Rice Flour. I probably only had 1/4 cup of water left, but that was still enough to mix in the Rice flour and make it sticky.
I’m wondering if it’s the steaming process then that’s adding more water to the Cake. So I might have to try to shorten the time steaming to see if that makes a difference
Hi Lawrence, one possibility is that you may have not let the daikon and meat cool enough before adding the flour. If that’s not it, then too much water in the batter or too high of a heat during the steaming may also be the cause. Let me know if any of these apply and what you find out after making adjustments.
Came across your blog and love the pics and recipes. Lo Bak Go is my fav Dim Sum dish and want to try making it for the first time with this recipe – can you tell me what kind of rice flour to look for at the Asian market? Best,
Chris
Hi Chris, take a look at our newly published ingredient page: https://thewoksoflife.com/rice-grains-and-flours/, you’ll see the image of the rice flour we use. Hope you will find it useful.
Awesome, I can’t wait to try this recipe. This is the first time I am trying to make Lo Bak Go. One question though, do you have any idea what the effect is if I use brown rice flour instead of rice flour?
Hi Adele, we have not used brown rice flour before, but it definitely sounds interesting. Hope to hear from you after you give it a try.
Thank you for the recipe from a cantonese lady in Malaysia. I have tried it before using my Grandma’s notorious “estimate” recipe but failed miserably. I am extremely delighted for my Saturday family reunion that everyone said it reminded them of Grandma’s recipe. More trials of other recipes to come along soon. I love your website!
Hi TsuSan, so happy to hear it worked for you. I’m sure your Grandma would be proud!
This was way too yummy. Much better than Dim Sum places in Boston. I should have doubled the recipe, really not enough for my family of four!
A double batch always sounds good!
I have made many attempts at lo bak go recipes but never got the right consistency. Your recipe was easy and the step by step pictures were very helpful. It turned out great! My family enjoyed it and said it was the best they ever had – thank you for the recipe. We are looking forward to trying many other recipes on your blog.
You’re very welcome Tonya. Glad you and your family enjoyed it!
Your dishes are lovely to say the least!
I have a question: is it ok to add regular baby shrimps instead of the dry ones?
Hi Lilian, I have not actually tried using fresh baby shrimp but I bet it would taste great. You may have to chop the shrimp if they are too big to prevent the cakes from crumbling when you cut them. Let us know how it turns out if you try it!
Made this last night. Yum! I had no idea chinese turnip was dikon! I diced the turnip instead of shredding, and it tasted to good! It helped with the texture being smoother like a restaurant. I will definitely be making this again!! Thanks for recipe!!
Hi Sheryl, That’s fantastic! I’ll have to try dicing next time I made it.
Happy Chinese New Year to your family. I have been quietly reading your blog but have not had time to try any of the recipes. Your blog is bookmarked though because I plan on cooking many of them, especially this one for turnip cake. My family is actually enjoying my mother’s version right now but it never tastes like the dim sum versions that we’re used to eating growing up. Thank you for all these recipes – I truly enjoy reading them.
Hi Betty, missed your comment somehow. Thank you so much for your kind words, hope you will try this recipe out one day.
新年快乐!! Kung Hei Fat Choy! Wishing you and your family a very safe and happy CNY! Your Lo Bak Go is absolutely stunning and love that crunchy exterior and tender inside. I make both a traditional and vegan version and my family and friends just loves it. Great idea to brown it in the iron skillet. Take care, BAM
Thanks for the New year wishes and for dropping in. Health and Prosperity to you and your family for the New Year of the Goat!
Hi, Bill, thank you for the Lo Bak Go recipe! I just checked Bam’s Kitchen for her vegan recipe and see that it’s heavier on the rice flour (5cups to 1 daikon compared to your 1cup per daikon). I’ve been told that my turnip cakes are too stiff because my flour ratio is too high, so I’d like to try your recipe but need a vegetarian version to appease some factions of the family. Do you know how I might modify your recipe for this purpose? Would 1/4 cup of vegetable oil be sufficient to substitute for the oily sausage? Thank you! My sister and I love your blog! Good luck with Saveur & congrats!
Hi Angie, I definitely agree with less flour and more radish! For vegetarian, you can just eliminate the sausage and add more mushrooms and radish. I would say that probably 2 tablespoons of oil may be enough. Thanks for your support and votes!
All your recipes are amazing! I stumbled upon this blog while looking for a recipe for steamed spare ribs with black beans, and I ended up reading almost every single recipe because they all sounded too amazing to pass up on. I’ve tried a few recipes so far – the char siew (used the leftovers for fried rice), steamed chicken with ginger/spring onion sauce, steamed pork ribs, beef and kimchi fried rice, salt and pepper pork and sweet and sour ribs, and they have all been BEYOND amazing and incredibly authentic. It really brings a little taste of home! I really want to try this turnip cake recipe too… if I can find some dried shrimp in California!
Love to hear successful execution and enjoyment of our recipes. Thanks for sharing!
Dried shrimp is available here in CA at Chinese markets AND at Mexican markets! Maybe I see it everywhere because I live in South Bay area of San Francisco but can’t imagine that it is hard to find anywhere in CA!!!
Turnip cake was my favorite whenever we used to go to dim sum! Yours looks absolutely perfect! I have never made my own at home and can’t wait to try your recipe! Thanks so much for sharing!
Thank you, Kelly
I am fairly sure that it is the same as a Japanese daikon. I have made this here in Japan as well but your recipe looks much more delicious! I am going to give it a try.
Hi Pamela,
I think you’re right about that. I have had daikon in Japan and I can’t tell the difference! Let us know how it turns out!
This was my FAVOURITE dish when my family went out for yum cha when I was little. I can’t wait to make it for them and have their faces just drop in surprise when I do! I’m amazed at how easy it is. Wow.
Hi Nadia, I love surprises and I’m sure your family will too!
Oh my gosh! I loove turnip cake. We always order it when we go out for dim sum! Can’t wait to give this recipe a try!
Definitely go for it Andrea, it’s so easy to make and it disappears quickly!
I always assumed this was so hard to make so I have only ever eaten this at dim sum restaurants. Wow, from your directions here, it looks rather managable and I will try it straight-away! Thank you. Happy New Year to your family!
Thanks C.C!
Awesome! I love your dim sum recipes!
Thanks Bianca!
I love daikon, and have never had this before, so am inspired to make.
However, I have no idea how to steam such a large dish! I have bamboo steamers at home and steam with my wok, but the pyrex dish in the picture will certainly not fit.
Any suggestions would be greatly appreciated!
thanks for such a great blog!! (my favorite) :)
i wondered that same thing. you could do in batches or bain marie style in the oven? that’s what i’m gonna attempt to do.
Hi Lan, My only concern is that the cake may get a little dried out but would love to hear your experience using the bain marie method! Definitely can do batches though.
I tried in a water bath in the oven and it took forever. I made this kind of dish in a 9 inch cake pan and steamed it in a wok shaped pan using a stand to keep it out of the water and it was done in 25-30 minutes. I also cut the daikon in thin cubes and boiled til tender in slightly salted water before adding to batter with other ingredients for a different texture in the cake. I like to pan fry with a little sesame oil and top with toasted sesames, chopped green onions and serve with soy sauce and chili garlic sauce
Thanks K. the water bath is a good idea but steaming is definitely more effective ;-) I like your idea about leaving the radish in chunks. Thanks for sharing your experience!
I just tried this recipe (thanks for posting it by the way, I love getting lo bak go for dim sum and had always wanted to make it at home) using the bain marie method in the oven. Had a pan large enough that the mixture was about 1cm tall. We were going to cover the pan with aluminum foil but forgot and the very top did get a bit dried out but only like 1mm or so, the rest of the slices were fine. It did take almost 2hrs doing it this way though. Just thought I’d share how it came out. Thanks again for the recipe though. :)
Some of our readers have tried the bain marie method as well but I think the steaming method may work better if you can do it. Thanks for sharing your experience as it helps all of us!
Hi Tamara,
You can use a smaller square Corning ware dish and separate it into two batches. Even a round cake pan will work and it will probably cook in less time. You get a flatter radish cake but that’s what my mother used to use. We just used the loaf dish so the cakes would come out in nice rectangular shapes when we cut them. Hope you enjoy it!
This looks like a delicious recipe that I would love to try. Unfortunately, I can’t get most of the ingredients where I live. I know I can get the mushrooms and shrimp online, but am having a hard time finding daikon. My stores don’t carry it and the only thing I can find is dried shredded daikon. Can I use this as a substitute? How would I go about using it- how much water to let it soak in for how long, how much dried would I need to equal the amount the recipe calls for, etc.?
Hi Kristi, Dried daikon definitely will not work! You can try another variety of large turnip or radish – whatever your local market has. The flavor will be different, but the recipe should still work. Happy cooking!